Israeli Roast Chicken

This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

I have a history of being a little “meh” about chicken thighs, but this Israeli Roast Chicken recipe may have been the final push that sent me over to the dark side (get it? You know, like in Star Wars? ….Anyone?).

This Israel chicken recipe couldn’t be easier to make, and your efforts will result in a fragrant and succulent dinner in under an hour.

Just lay some red onion, garlic, and rosemary in the bottom of of a baking dish…

Looking for Israeli chicken recipes? Here is a great one to try! This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

Then season some chicken thighs with paprika, salt, and pepper before browning both sides in a pan and arranging them on top of the aromatics (<– fancy word for the onion/garlic/rosemary).

What’s awesome about this is the aromatics prop the chicken up off of the pan so they roast and stay nice and crisp on the outside, rather than steaming and getting soggy.

Searching for Israeli food recipes chicken? Here is a delicious one to try! This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

About the time your timer starts beeping you’ll notice your house suddenly smells amazing. Check to make sure the chicken is done, then serve it up with some lemon slices for squeezing!

Just check out this crispiness:

Searching for Israeli recipes chicken? Try this delicious one! This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

You can make this recipe with bone-in, skin-on chicken but I wanted to lighten it up a bit and found that it’s just as delicious without the extra fat.

You could certainly use whatever kind of chicken you have on hand!

Looking for Israeli chicken thigh recipes? You have found the one! This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

I served this with a super easy Jerusalem Salad for a fresh and easy dinner.

This Israeli chicken dish stays so moist and wonderful it’s unbelievable.

In other news, I really wish I could think of a different word for “moist” but I just can’t.

This is a great Israeli chicken thighs recipe! This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

The roasted red onions are a delicious accompaniment to the roasted chicken, but I wouldn’t recommend eating the peel-on garlic or rosemary sprigs.

I hope you know that, but I thought I should mention it just in case.

This easy to make Chicken Israel Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

Here’s the Recipe!

Israeli Roast Chicken

Israeli Roast Chicken

This easy to make Israeli Chicken Recipe makes a fragrant and succulent dinner with flavors from onion, garlic, rosemary and paprika.

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 8 boneless, skinless chicken thighs
  • 2 Tbsp. paprika
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 4 Tbsp. olive oil, divided
  • 5 sprigs Rosemary
  • 1 head garlic, broken into cloves but left unpeeled
  • 1 red onion, sliced

Instructions

  1. Preheat your oven to 350 degrees.
  2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
  3. Heat the oil in a large skillet over medium-high heat for five minutes.
  4. Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.
  5. Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through, you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.
  6. Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.
  7. Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 527|Total Fat: 32g|Saturated Fat: 7g|Trans Fat: 0g|Unsaturated Fat: 24g|Cholesterol: 273mg|Sodium: 2148mg|Carbohydrates: 9g|Fiber: 3g|Sugar: 2g|Protein: 56g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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January 20, 2014 | Last Updated on October 26, 2020 by Linda

15 thoughts on “Israeli Roast Chicken”

  1. Just wondering how all of those thighs became breasts in step 7!!! ?
    I’m looking forward to trying this soon-it sounds wonderful.

    Reply
  2. I’ve been making this recipe since 2014 but did something a little different the most recent time. After pan frying all the chicken thighs, I then took the oil in the pan and poured some into the bottom of the baking dish, this made a good little bit of gravy that we put on the mashed potato sides and the chicken itself! The thighs stayed as crispy as every and the onions had an extra definition of flavor, I would suggest others try that also!

    Reply
  3. Thank you for sharing this wonderful recipe. I made it last night along with a Jerusalem salad you recommended. My wife and I just loved them! Thai Chicken with Cashews will be our main dish tonight . Keep up the good recipes!

    Reply
  4. Roast garlic is ambrosial and not at all pungent. Just squeeze it out of the skin when it’s done then either put it in the sauce if you are making one or just spread it on the chicken. I also have it with lamb or make it to add to mayo for roast garlic mayo. The only problem is there is never enough.

    Reply
  5. take the papery skin off the garlic, once roasted it becomes soft and buttery. this will add another dimension of flavor to your dish.

    Reply
  6. I have gone wheat free and made this recipe tonight for dinner, served with zucchini squash and butter lettuce salad. It was delicious and easy to make. Thanks for the recipe. I will be making it again.

    Reply
  7. This looks awesome! We have been looking for Israeli things to try to make for our international food project.

    I wonder how a whole chicken would do. You could stuff it with the aromatics AND roast it on top of them maybe.

    Reply

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